Community Pick
Spicy Thai Peanut Sauce With Chicken and Rice Noodles
photo by Diana Yen
- Ready In:
- 15mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1⁄4 cup unprocessed natural creamy peanut butter
- 1⁄4 cup soy sauce
- 1⁄2 tablespoon ground ginger
- 2 tablespoons minced garlic
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons hot chili oil (2 for moderate spicyness add (to taste)
- 3 tablespoons honey
- 4 chicken breasts
- 2 cups chopped broccoli
- 3 chopped green onions
- 2 shredded carrots
- 1 (14 ounce) package Thai rice noodles
directions
- Sauce: Combine peanut butter, soy sauce, ginger, garlic, oils, vinegar and honey in sauce pan. Simmer, covered, on low heat for 5-10 minutes or until hot, stirring occasionally.
- Chicken: Cut and sauté chicken breasts over olive oil, adding vegetables when chicken is almost finished cooking. Add salt and pepper to taste.
- Noodles: Cook rice noodles in water with salt, according to package instructions.
- Serve chicken/vegetables over noodles with sauce poured generously on top.
Reviews
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Oh wow, this was the BEST new recipe I've tried in a long time! Like everything I cook, I had to modify the recipe slightly for what I had on hand and for personal tastes. For the chili oil I just substituted a tablespoon of Sriracha. I used a handful of shredded carrots, a handful of shredded cabbage, and a small head of broccoli. Finally, I substituted 5 tablespoons of powdered peanut butter in leiu of the real deal. This is cooking, not baking, so there's freedom to deviate from the original recipe. I'm making it again tonight and adding it to the weekly menu. It's my new favorite dish, for sure!
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This recipe is amazing. The only thing I changed was that I threw some soy sauce into the chicken while sautéing it in the wok along with some dry minced garlic. Then I took the Thai noodles and sautéed them for about a minute and then put the sauce into them before throwing the rest of the ingredients in together. Turned out amazing.
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An amazingly intense flavor. Make at least double the sauce, you won't be sorry. The sauce was thicker than I expected. We used mushrooms instead of broccoli the first time, but made it again with broccoli a week later. Both excellent and delicious.<br/><br/>Must be eaten with chopsticks to taste right.
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Wow was this good! Other than the broccoli (imagine a 50 year old man throwing a fit like a three year old) I stayed true to your recipe. My optional ingredients, due to no broccoli, were mushrooms and 2 cups of slaw mix. This was a hit-instructions spot on and I will be making this the next time we have spring rolls and..........Thanks for posting!
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Tweaks
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An amazingly intense flavor. Make at least double the sauce, you won't be sorry. The sauce was thicker than I expected. We used mushrooms instead of broccoli the first time, but made it again with broccoli a week later. Both excellent and delicious.<br/><br/>Must be eaten with chopsticks to taste right.
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Very good! I didn't think it had enough of a peanut flavor so I added about 1/4 cup more while cooking. I didn't have some of the ingredients, such as the hot chili oil and broccoli, so I just used cayenne pepper and crushed red pepper. I also used frozen peas and carrots instead. I made rice instead of the noodles and it was just as delicious!
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I made the sauce as a condiment for my rice noodles. It was delicious and certainly met my expectations. I did make some adjustments though: I only used 1 tsp dried ground ginger and a very large clove of garlic. As for oils, I used 1 Tbsp each of olive oil, sesame oil, and chili oil. My chili oil (Asian Gourmet Imported Chili Oil from the grocery store) is fairly hot in my opinion. I've had more authentic, milder oils from an Asian specialty store. Lastly, I used rice vinegar instead of apple cider vinegar.
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